Wilton Cake Decorating Class

I finally signed up and I'm so excited!  They offer this class at most local AC Moore or Michael's craft stores. It's a 4-part class that teaches the Wilton techniques of cake decorating.  And it's only $27, plus any supplies you want. 

Here's the description:
Discover Cake Decorating – Course 1

Thousands of people just like you have experienced the excitement of decorating their first cakes in a Wilton Method Class. With your Wilton Method Instructor as your guide, you will see how easy and rewarding it is to decorate wonderful cakes and other desserts that will delight your family and friends. Course 1 is the perfect place to start. Your Instructor will show you the right way to decorate, step by step. You will share the fun with other students, who encourage you along the way. As you learn each new decorating skill, you will gain a sense of pride in your accomplishments. Plus, you will be able to share your delicious results with family and friends!

So my class starts on February 4th at the AC Moore in Dedham.  Anyone care to join me?

Cheese 101

I've mentioned before I have a love of all things cheese!  When I heard about Formaggio Kitchen's Cheese 101 class, I had to sign up.  This class is ridiculously popular.  It sells out almost immediately.  I signed up back in November for a January class. 

This was my first time there.  It's a cool shop that not only sells cheese, but meats, artisanal chocolates and honey, as well as baked goods, sea salts and produce. 

Our class of 25 stood around the cheese counter gazing at our plates of cheese.  We listened to information on the history of cheese and how cheese is made.  But really, all we wanted to do was eat!  Not only were we able to sample cheeses, but also wine, beer, jelly and honey.  I think I enjoyed every cheese we tasted.

Among the best was actually a cheddar cheese made by Cabot called Clothbound Cheddar.

Another interesting cheese we tried was Taleggio.  This is a washed rind cheese, which means it's rinsed with a salt solution.  It is very stinky!  We bought a little and tried it the next night.  The smell was a little overpowering and once you taste it, that's all you can taste!  I'm not sure I'd go for that cheese again!

I highly recommend a trip to Formaggio Kitchen for all your cheesy needs!

Chewy Almond Cookies

I love anything almond flavored.  And if you've read my previous posts, I'm a sucker for a macaron.  While I've never attempted to make my own, these are a fast and easy substitute you can make at home.  All you need is a food processer.  These are great if you have a gluten allergy and they're also kosher for Passover.

2 1/2 cups almond meal (I found this at Trader Joe's) 
1 1/4 cups sugar
3 egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
almond slices - optional

Preheat your oven to 300 degrees.  Line a baking sheet with parchment paper - this helps your cookies from sticking and makes cleanup easy!

Pour your sugar into the food processer and pulse for a few seconds to make it a little more fine.  Add the almond meal and pulse until well mixed, but don't over do it. You don't want to end up with almond butter.  Add the egg whites, vanilla extract and almond extract, and mix until the dough is smooth. 

Drop by rounded teaspoons onto the parchment lined baking sheet.  If you want, add some almond slices on top and dust with some additional sugar.  Bake for 20-24 minutes.  Cool completely, and store in a air-tight container.

Yummy!

Sundried Tomato and Steak Stir-Fry

I love a good stir-fry and they are so easy to make.  You don't need any fancy tools and you can throw in any veggies and proteins you like.

This week I made a stir-fry using sirloin steak, sundried tomatoes and broccoli, since that's what I had on hand.

The rule of thumb in cooking a good stir-fry is to use a hot pan and cook your veggies in order from which needs the longest time to cook to the shortest.  Also, don't forget your mise en place, which means "putting in place."  Stir-fry cooks very quickly, so it's best to get all your ingredients ready before you begin cooking.

Here's what I used:

1-1/2 pounds beef sirloin sliced about 1/4 - 1/2 inch thick - just make sure they'll all about even
3 TBLS of soy sauce, divided in half
broccoli - enough as you want, or any veggie you'd like.  If starting with fresh, you should blanch them first.  I used frozen, so I thawed them first.
1/2 cup sun-dried tomatoes packed in oil, halved, plus 3 tablespoons of their oil
2 garlic cloves, chopped
2 bunches of green onions/scallions, chopped about 1 inch
1-2 tsp red pepper flakes, as desired
1 CUP beef broth
1 TBLS arrowroot or cornstarch

In a bowl, combine 1 1/2 TBLS of soy sauce with the sirloin and set aside. 

Heat a pan or wok on high heat and add 2 TBLS of the oil from the sundried tomatoes.  Add the meat and stir fry until no longer red, about 2-3 minutes.  Remove the meat and set aside.  Add another TBLS of the oil to the pan/wok and add the scallions/green onions and sundried tomatoes.  Cook for about 1 minute.

Add the beef broth, red pepper flakes, 1 1/2 TBLS of soy sauce and arrowroot and stir until thickened.  Add back the meat and broccoli and heat through.  Serve over rice or couscous.